so really folks is it all just in the sauce?
the right flour, the right yeast, the mixing process?
oil salt, honey, sugar, neither? ..
sanmarzano? canned, fresh tomatoes?, cook the sauce, dont cook the sauce
the cheese? CHEESE?? to much cheese, not enough cheese...
fresh herbs, dried herbs, the right amount of spices,
the dough! the flour, refridgerate, storing, temperature, preparing the dough
use after refrigerate or not, to pan or not to pan?
the oven?, temperature of the oven, wood, gas, electric, coal,
brand of the ovens, the pizziolo!?
pin or hand tossed?,
the old Italian guy down the block mixing it all together for a bit of a romanticized taste?!
or just the local joe down the street in the francise store?..
I have had %$# pizzas in my days, I have had so so pizzas, I have had amazing pizzas,
Ive been to Italy and had %$# pizzas, and also the best pizzas of my life...
Ive had frozen pizzas which tasted ok ive had delivery pizzas which made me sick, Ive eaten pizzas in foreign countries, from ASIA - Australia, .. Ive seen some pizzas which are a disgrace to pizzas, Ive seen spaghetti on pizzas,
ive seen corn, chips, and all this other crap on pizzas,
why are some PIES just hyped up like DIFARRA or Garibaldis is it just romantic ? or is the guy a scientist or aartist?
ive had staff over the years come through my shop and Ive had all the stuff layed out for them to make the pie,
pretty much each persons pie is different some good, some bad,
ive told guys and showed guys how to make the dough, still comes out different everytime..
cutomers know when I have made it or one of my staff have made it..
some of my staff over the years were great, some just couldnt get it...
but , it's so simple isnt???
thousands of pizzerias in NYC, many are famous for a good pie. but so many are not! WHY??
anyway, something to think about...
and people think cooking is easy! hahahahaha